Silicone, Wood, or Metal? These Are the Safest Spatula Materials According to Biomedical Experts at IPB University
Choosing a spatula for the kitchen is not as simple as it seems. Biomedical expert at IPB University, Benedikta Diah Saraswati, SSi, MBiomed, warns that the wrong spatula material can actually be harmful to health, especially when exposed to high temperatures.
Plastic Is the Most Risky Material
Diah, as she is often called, explains that plastic spatulas have the potential to undergo thermal degradation when exposed to heat. “The chemical bonds in the polymer can break down and release harmful compounds into food,” she explains.
Potentially harmful compounds include Bisphenol A (BPA), phthalates, formaldehyde, or aromatic amines. She explained that BPA and phthalates are endocrine disruptors, substances that can interfere with the body’s hormones, especially estrogen.
“Long-term exposure can cause fertility problems, insulin resistance, fetal development issues, and even cancer,” she said.
Diah also warned of the dangers of using plastic spatulas that have started to melt. “When plastic melts, its polymer bonds break down and release residual monomers such as styrene, ethylene, and propylene. These compounds are neurotoxic and hepatotoxic, and even potentially carcinogenic,” she said.
In addition, friction and heat from plastic spatulas can release microplastic particles that are then ingested with food. “These particles can penetrate the intestinal wall, enter the bloodstream, and settle in body tissues,” she explained.
This can cause oxidative stress and chronic inflammation. This condition, said Diah, can trigger cell damage, immune disorders, and metabolic diseases.
Silicone is More Stable and Safer
According to her, food-grade silicone is much safer than ordinary plastic. “Silicone is composed of chemically stable silica chains, is heat resistant up to around 250°C, and does not contain BPA, phthalates, or PVC. Because of its inert nature, silicone does not easily react with food oils or acids,” she explained.
The most recommended type is platinum-cured silicone, which is processed using a platinum catalyst to produce a purer and more heat-resistant product.
“Pure silicone does not cause oxidative stress or hormonal disorders, so it is safe for long-term use,” she said.
However, Diah warned consumers to be cautious of cheap silicone products mixed with plastic. She emphasized, “If the silicone changes color easily, is too cheap, or has a strong chemical odor, it most likely contains plastic.”
Alternative Materials and Tips for Choosing Spatulas
Besides silicone, natural wood and bamboo are also safe materials because they have natural antimicrobial properties. Stainless steel is suitable for cooking at high temperatures, but should not be used on nonstick pans.
“For home kitchens, the safest and most ideal choice is a combination of food-grade silicone spatulas for nonstick pans and wooden spatulas for medium-temperature cooking,” she said.
To be safe, he also recommends choosing spatulas labeled “BPA-free” and “Phthalate-free,” and ensuring they are “Platinum-cured silicone.”
Users can also perform a simple test. “Bend the silicone spatula. If it turns white or cracks, it means there is plastic mixed in. Pure silicone does not change color,” she added.
Thus, choosing safe cooking utensils is not just about convenience, but also an investment in family health to avoid exposure to harmful chemicals. (Fj) (IAAS/ASY)
